INGREDIENTS
2 tbsp
cornstarch
4 oz
cave-aged Gruyère, shredded (about 1 cup)
4 oz
Emmentaler or Swiss cheese, shredded (about 1 cup)
1
garlic clove, halved
1/2 cup
dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/2 cup
2% reduced-fat evaporated milk
2 tsp
fresh lemon juice